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Chicken baked in limoncello with zucchini 'spaghetti'
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Try our zucchini noodle pasta with zesty lemon chicken for a delicious twist!
Ingredients:
  • 4 x 180g corn-fed chicken breasts with skin, wing bone attached
  • 8 garlic cloves
  • 2 large lemons, grated, juiced
  • 6 sprigs lemon thyme
  • 250ml limoncello
  • 50g unsalted butter
  • 36.40 gm olive oil
  • 30g unsalted butter
  • 18.20 gm extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 green zucchini, cut into thin matchsticks
  • 2 yellow zucchini, cut into thin matchsticks
  • 40.00 ml chopped flat-leaf parsley
  • 21.00 gm lemon juice
Instructions:
  • Marinate chicken in a non-metallic dish with minced garlic, lemon zest and juice, and fresh thyme. Pour in limoncello, cover, and refrigerate for 1 hour.
  • Heat a luxurious blend of butter and oil in a frypan over medium heat. Introduce a symphony of garlic and zucchini, stirring for 6-8 minutes until they reach perfection. Sprinkle in fresh parsley and a hint of lemon juice, then season to taste. Present this dish either hot or at a relaxed room temperature.
  • Preheat the oven to 180°C. In a large heavy-based frypan over high heat, sizzle butter and oil until hot. Sear chicken on each side for 2-3 minutes. Transfer chicken skin-side up onto a baking tray, then roast for 10 minutes until fully cooked, using the reserved marinade for extra flavor.
  • Heat frypan over medium heat, then add reserved marinade (including garlic and herbs). Stir continuously for 5 minutes until slightly thickened. Let the chicken rest outside of the oven for 5 minutes, then transfer to a serving plate, pour the sauce over it, and serve with zucchini on the side.

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